Today we are preparing Venison Capocollo to be preserved and hung for aging. First begins the two week long process of curing and aging the meat. It’s going to sit in salt for 14 days before hung in the pantry to dry and age for 6 months.
We are curing with:
Celery powder (do this first)
Salt Rub (course salt)
After curing 14 days, rinse with water, dry. Next rinse with wine, coat lightly with sugar, all spice and hang to age for 6 months.
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